Gaeng Khiao Wan GaiThai Green Chicken Curry
Tender chicken simmers in a rich green curry of coconut cream, coconut milk, and aromatic herbs, with Thai eggplant soaking up the sauce. Served with jasmine rice, it is creamy, spicy, and unmistakably Thai.
Prep
20m
Cook
30m
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
Rice
- 300gJasmine Rice (rinsed)
- 600mlWater
Curry
- 20mlVegetable Oil
- 60gGreen Curry Paste
- 200mlCoconut Cream
- 600mlCoconut Milk
- 600gChicken Thigh (sliced)
- 250gThai Eggplant (quartered)
- 80gPea Eggplant
- 6gMakrut Lime Leaf (torn)
Seasoning
- 35mlFermented Fish Sauce
- 20gPalm Sugar
Topping
- 25gThai Basil
- 10gBirds Eye Chili (thinly sliced)
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Bring the water to a boil, add the jasmine rice, cover, and cook gently over low heat until the rice is tender and the water is absorbed.
- 02
Heat the vegetable oil in a pot over medium heat. Add the green curry paste and cook until fragrant.
- 03
Stir in the coconut cream and cook until the curry paste loosens and the surface looks glossy.
- 04
Add the coconut milk, chicken thigh, Thai eggplant, pea eggplant, and makrut lime leaf. Simmer gently until the eggplants are tender and the chicken reaches 74°C (165°F).
- 05
Stir in the fermented fish sauce and palm sugar and cook briefly to balance the curry.
- 06
Remove from the heat and fold in the Thai basil. Serve with the rice and finish with the bird's eye chili.
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